New month, new theme!
When we were in Wyoming earlier this summer, my father-in-law gave us some sourdough starter to bring back home. Mindful of security, and the 3 oz fluid volume restriction, I asked him to split the sample into 2. That way both my husband and I could carry one on. It worked, the starter made it home and was put into a glass container with a loose top. I feed it weekly.
If you don’t know about feeding a sourdough (I know not everyone had time during the lockdowns of 2020, if you could even find flour), feeding it consists of taking some out, discarding it, and adding the same volume back in with fresh water and flour. This has always seemed wasteful to me.
Wasteful, you get it?
Apropos because the theme for the month is Sourdough Wastes.
There are recipes for using the waste material created when feeding the sourdough.
But, knowing the department as I do, I decided on sourdough chocolate chip cookies for the first make of the month.
The flavor is subtle, more of an aftertaste.
I am mildly concerned that not a lot of people will pick up on it.
As I read the recipe, the sourdough waste is added with the liquids; this is the butter, sugar, vanilla, and eggs. Nothing has to be taken away, this is just a flavoring addition.
Dispatches from the Evening Shift 